Satisfy your sweet tooth with this quick and easy Paleo, Vegan, & Keto Fudge. It’s rich, creamy, extra chocolaty, and can be made in only 15 minutes!
I’ve been making this fudge for many years now and it’s always a HUGE hit!! It’s perfect to make for guests because it only takes 15 minutes, is enough for a crowd, and can be prepared ahead of time – it’s a win-win-win!!!
Or, you can make it for yourself to always have a rich, creamy, chocolatey piece of fudge on hand for when your sweet tooth strikes.
Either way, you really should make it – you won’t be disappointed!!!
Can Fudge Be Made Paleo And Vegan?
Yes, it can! To make it Paleo, simply sub out Lily’s lower-carb Dark Chocolate Chips for soy-free chocolate chips such as Enjoy Life Chocolate Chips (Dark or Semi-Sweet).
And for Vegan, use coconut cream instead of heavy whipping cream and non-dairy butter or coconut oil. Easy peasy 🙂
Easy Keto Fudge Steps
If you choose to add nuts, start by toasting them for 5 – 8 minutes at 350 degrees. Then set them aside to cool.
Bring a small saucepan of water to boil. In a large heatproof bowl, combine the coconut cream, honey or keto sweetener, coconut oil or butter, and chocolate chips.
For the coconut cream, place full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. Thai Kitchen, Native Forest, or Sprouts brands work best because others may not separate well.
If you’re not dairy-free or vegan, feel free to use heavy whipping cream instead of coconut cream.
For the keto sweetener, I use either Powdered Swerve or Powdered Lakanto. Both are keto-friendly and taste remarkably like traditional powdered sugar! I don’t recommend granulated sugar, because it will make the fudge grainy.
Then, place the bowl over the pot of boiling water – being sure the bottom of the bowl doesn’t touch the water.
Stir until everything is melted and creamy.
Remove from heat and stir in some vanilla, pinch of salt, and nuts (if using).
Pour into a greased and foil-lined pan. Place in freezer 1 hour to set up. That’s it!!! Quick, easy, and delicious.
Expert Tips
- For the coconut cream, place full-fat canned coconut milk in the fridge for 24 hours. I recommend Thai Kitchen, Native Forest, or Sprouts brands. Other brands may not separate as well or leave an aftertaste.
- For Paleo, simply sub out Lily’s lower-carb Dark Chocolate Chips for soy-free chocolate chips such as Enjoy Life Chocolate Chips (Dark or Semi-Sweet).
- If you’re not dairy-free or vegan, feel free to use heavy whipping cream instead of coconut cream.
- For the keto sweetener, I use either Powdered Swerve or Powdered Lakanto. Both are keto-friendly and taste remarkably like traditional powdered sugar! I don’t recommend granulated sugar, because it will make the fudge grainy.
- Be sure to choose high-quality chocolate chips that you like the taste of! The taste of the fudge largely depends on the taste of the chocolate chips.
- Tastes vary, so taste the batter and add more keto sweetener on step 5 if desired. Do not add more honey, as it will make the fudge too soft. If you are using honey and want the fudge to be sweeter, add a few drops of liquid vanilla stevia to taste.
Looking for more Paleo & Keto Desserts? Check these out!!!
Check out my Big, Soft Cinnamon Rolls, Hot Chocolate Mix, and these Keto Cut-Out Sugar Cookies! Or these Paleo Cut-Out Cinnamon Maple Sugar Cookies from Perchance To Cook look super yummy too!
If you’ve tried this Easy Vegan & Keto Fudge or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to! And as a bonus, if you sign up to follow me by E-Mail you’ll receive 2 FREE recipes from my Keto Breads Cookbook!
Easy Keto Fudge {Paleo & Vegan}
Ingredients
- 1/2 Cup Coconut Cream or heavy whipping cream
- 1/4 Cup Powdered Swerve Sweetener or powdered sweetener of choice or honey for Paleo
- 16 Oz. Lily's Dark Chocolate Chips approximately 3 Cups, see notes below for Paleo chocolate chip options
- 2 Tbsp. Butter (can use non-dairy) or coconut oil I recommend coconut oil if using the honey option
- 2 Tsp. Pure Vanilla
- Pinch of Salt
- 1 1/2 Cup Chopped Nuts of Choice optional, I usually use walnuts or hazelnuts 🙂
Instructions
- Preheat the oven to 350 degrees if using nuts.
- Spread the nuts in a single layer on a large baking sheet and bake 5 - 8 minutes or until fragrant. Set aside.
- Prepare an 8 x 8 inch baking dish by lining with foil (cover 2 edges of pan with enough foil to use as handles and remove fudge from pan) and lightly grease with oil of choice. Set aside.
- Bring a small pot of water to a boil. In a large heatproof bowl or pot, add the chocolate chips, coconut cream, honey or keto sweetener, and coconut oil or butter. Place the bowl over the boiling water, being sure the bottom of the bowl doesn't touch the water.
- Stir until everything is completely melted and smooth.
- Remove from heat and stir in the vanilla, pinch of salt, and nuts (if using).
- Pour into prepared pan and place uncovered in freezer for 1 hour or until set.
- Remove fudge from pan by using the foil as handles and cut with a very sharp knife into 1 inch squares. Store in the refrigerator or freezer.
Notes
- Nutrition info does not include nuts. Sugar Alcohol is included in the fiber to make the net carbs correct. Nutrition info is calculated using Lilys Dark Chocolate, Swerve Sweetener, and Butter.
- For the coconut cream, place full-fat canned coconut milk in the fridge for 24 hours. I recommend Thai Kitchen, Native Forest, or Sprouts brands. Other brands may not separate as well or leave an aftertaste.
- For Paleo, simply sub out Lily's lower-carb Dark Chocolate Chips for soy-free chocolate chips such as Enjoy Life Chocolate Chips (Dark or Semi-Sweet). Also, use honey instead of the Keto Sweetener with the coconut oil option instead of butter.
- If you're not dairy-free or vegan, feel free to use heavy whipping cream instead of coconut cream.
- For the keto sweetener, I use either Powdered Swerve or Powdered Lakanto. Both are keto-friendly and taste remarkably like traditional powdered sugar! I don't recommend granulated sugar, because it will make the fudge grainy
- Be sure to choose high-quality chocolate chips that you like the taste of! The taste of the fudge largely depends on the taste of the chocolate chips.
- Tastes vary, so taste the batter and add more keto sweetener on step 5 if desired. Do not add more honey, as it will make the fudge too soft. If you are using honey and want the fudge to be sweeter, add a few drops of liquid vanilla stevia to taste.
Nutritional information is approximate and may vary.
Hello Cassidy,
My name is Charles Perryman and I am new to your wonderful site!! I am going to make this fudge and I have one question. Your recipe calls for coconut cream, however in two replys from above the use of “coconut milk” is referred to. I also notice an asterisk beside “coconut cream” in your recipe, however I could not find any references.
Please give me some help on this issue. (I am relatively new to Keto!)
Thanks,
Charles
Hi Charles! The note for the coconut cream is at the top of the recipe card under the name next to the description ? All is says is that for coconut cream, simply place full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream. Thai Kitchen, Native Forest, and Sprouts brands work best for this because some brands don’t coagulate well or have a funny aftertaste. I hope this helps and let me know what you think of the fudge!!!
-Cassidy
YUM! I’m a huge fan of Enjoy Life Chocolate Chips and have several bags in the pantry right now…totally making this for our Christmas party!
YAY Celeste!!! We just ran out from the batch I made a few weeks ago so I’ll be making it again too! It’s perfect for parties 🙂
-Cassidy
I’m too lazy to make fudge right now, but I am SO craving it! This looks incredibly indulgent – it’s hard to believe it’s practically guilt free.
YUM! I haven’t made fudge in forever and this looks like a delicious place to start. Love that its vegan!
I never understand how Enjoy Life choc morsels are considered Paleo???? They have cane sugar and no cane sugar is allowed….only maple syrup and honey in moderate amounts?????
Hi JoAnne, I actually don’t understand that either!!! We were eating them before I knew if they were Paleo or not because they are dairy and soy free and we aren’t strict Paleo. I was excited to find out they were Paleo though, but have never understood it either!
-Cassidy
This fudge looks so incredibly rich, creamy and dreamy!! I could see this being a hit at any holiday party!! I so want to try this!
Must try. It looks amazing! 🙂
Thanks Raia, I hope you like them as much as we do 🙂
-Cassidy
Hi Cassidy! Thank you for sharing this wonderful recipe. Thanks to you my youngest (who has multiple allergies) is getting ready to try fudge for the first time! Should the fudge set in the fridge or freezer? The tutorial says freezer but the recipe says fridge, can you please clarify? Thank you so much! 😀
Hi Kelley, sorry about that! It’s suppose to be freezer – I will fix it right away! I hope you and your son like it as much as we do!!!
XO,
Cassidy
Yes, we LOVE it!! A smashing hit, I will definitely make it again! I’m going to increase the coconut milk next time to see if I can make it a wee bit more voluminous (haha)! Thank you for answering my question and again for sharing, so greatly appreciated! 😀
YYAAAYY, I’m SO happy you liked it!!!! Thanks for coming back and letting me know 🙂
XO,
Cassidy
I just made this and omitted the nuts and replaced them with marshmallows and sprinkled with GF graham cracker crumbs. My son (with a long list of food allergies) is in heaven. It’s a perfect holiday treat! Thank you!
Thanks Jaime! I made some more yesterday, but I should have waited and tried it with marshmallows and GF graham crackers, that sounds DE-LISH!!!!
-Cassidy
This fudge looks absolutely divine, Cassidy! I just used my last can of coconut milk from the fridge so I better some more in so I’ll be ready to make this recipe for Son and his girlfriend next week. 🙂 So glad you share it on Gluten-Free Wednesday this week!
Thanks and Merry Christmas! xo,
Shirley
Thanks so much Shirley, I hope you like it! I’m making this fudge again tomorrow, it’s one of our favorites! Have a great time with your family next week 🙂
XO,
Cassidy
Sounds D’Lish! LOVE fudge!
YUM, this fudge looks awesome! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Another amazing recipe, Cassidy! I see a lot of people using the mini Enjoy Life chocolate chips – they do contain cane-sugar, but people seem to still call the recipe Paleo. So I think you’re good.
Stopping by tonight to wish you and your family and very happy holiday and a wondering new year.
Big Hugs,
–Amber
Oh yum! And it really is easy, too! I don’t trust myself around this recipe. I could eat the whole batch. Thanks for sharing this at Healing with Food Friday!